Ontario College Certificate in Culinary Skills
Formerly named: Chef Training
Start Dates:
September 2021
Discover your culinary career path.
Program Highlights
In our one-year (two-semester) Culinary Skills certificate program you will learn how to:
- apply basic food and bake theories to all aspects of food preparation
- contribute to a healthy, safe and well-maintained food service environment
- apply principals of nutrition to all aspects of food production
- understand food cost control techniques
- work effectively as a member of a food service team
- apply the self-management skills to contribute to the success of a food service operation
* Students starting in January are required to attend classes over the summer semester.
Why Choose Fleming
You will acquire foundation culinary skills in small classes, supported by expert faculty who will help you to decide what career path best suits your interests and passion. Gain real-world experience working with our Executive Chef in our on-campus restaurant, Fulford’s Bistro.
Fleming Culinary embraces diversity and inclusiveness. We believe in a barrier-free environment, and that all individuals have the potential to contribute to the culinary field.
Advanced Standing
If you have college or university credits, or OYAP experience, you qualify for advanced standing in the program. We will work with you to create a customized learning plan that will get you to your culinary career sooner.
Work Experience
During your studies you will be required to complete a minimum 80-hour in-school practicum. This workplace experience will provide you with the opportunity to practice the theories and skills you have been studying in the program.
Career Opportunities
Upon successful completion of Fleming's Culinary Skills certificate program, you will have a number of options. You can:
- seek entry-level employment as a cook or assistant cook in a restaurant, hotel, catering or institutional food setting
- choose a working apprenticeship with the goal of writing the Provincial Trade of Cook Certificate of Qualification examination
- apply your Culinary Skills certificate towards advanced standing, and complete Fleming's Culinary Management Program with one more year of study.
With more experience and training in the field, you can work towards a career as a sous-chef, chef de cuisine, specialist chef or executive chef.
Related Programs
Other related hospitality programs are Tourism - Global Travel, Hospitality , or Culinary Management.
Additional Costs
Plan on $1,000 for first semester books and supplies and $600 for the second semester.
Health Requirements
Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have any medical concerns, you are strongly advised to discuss your concerns with the program co-ordinator, and to consult your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of the program.
Minimum Admission Requirements
Students applying to Culinary Skills must meet the following requirements:
- OSSD including Gr 12 C English
OSSD with majority of courses at College (C ) or Open (O) unless otherwise stated.
Grade 12 C courses will be accepted where Gr 11 C course requirements are listed.
Where College level courses are listed, U and M courses will be accepted.
Mature Students
If you are 19 years of age or older before classes start, and you do not possess an OSSD, you can write the Canadian Adult Achievement Test to assess your eligibility for admission. Additional testing or academic upgrading may be necessary to meet specific course requirements for this program.
Technology Requirements
PC / Windows
- Operating System:Windows 10
- Processor:Core i5 - 1.6Ghz minimum
- Memory:8GB minimum
- Hard Disk:160GB minimum
Internet Connection: 2.5 Mbps Download and 3.0 Mbps Upload (minimum)
Students are required to have their own computer, internet access, webcam and microphone.
Tuition Detail
Tuition and ancillary fees are subject to change without notice. The fees presented below reflect Fall start programs only for the current academic year. For details about the fee differences for other program start dates please refer to the Tuition Details chart below.
View complete tuition details
Domestic Students
| Semester 1 | Amount |
|---|---|
| *Alumni Fee | $14.90 |
| *Student Administrative Council Clubs | $2.80 |
| *Student Administrative Council Governance | $8.00 |
| *Student Administrative Council Provincial Advocacy | $5.00 |
| *Student Food Bank | $1.25 |
| Academic Supports | $33.44 |
| Athletics and Recreation | $14.75 |
| Career Services | $13.70 |
| Health Plan | $280.00 |
| Health and Counselling | $49.89 |
| Information Technology Fee | $101.81 |
| Integrated Transportation Fee | $255.50 |
| Program Supply Fee | $953.00 |
| Student Achievement & Records | $11.78 |
| Student Building Fee | $48.00 |
| Student Building Fund | $42.00 |
| Student One Card Fee | $10.00 |
| Tuition | $1,359.18 |
| Total | $3,128.50 |
| Semester 2 | Amount |
|---|---|
| *Alumni Fee | $14.90 |
| *Student Administrative Council Clubs | $2.80 |
| *Student Administrative Council Governance | $8.00 |
| *Student Administrative Council Provincial Advocacy | $5.00 |
| *Student Food Bank | $1.25 |
| Academic Supports | $33.44 |
| Athletics and Recreation | $14.75 |
| Career Services | $13.70 |
| Health and Counselling | $49.89 |
| Information Technology Fee | $101.81 |
| Student Achievement & Records | $11.78 |
| Student Building Fee | $48.00 |
| Student Building Fund | $42.00 |
| Student One Card Fee | $10.00 |
| Tuition | $1,359.18 |
| Total | $2,175.50 |
The fees above are for the current academic year for domestic students. Please note that the fees reflect the Health Plan and Integrated Transportation (Sutherland Programs only) charges for the fall entry point. These charges are applied up front and provide service coverage for a full year September to August. The charges for the winter and spring terms are as follows:
| Health Plan | Integrated Transportation | Coverage | |
|---|---|---|---|
| Winter | $203.50 | $255.50 | January to August |
| Spring | $148.50 | $142.35 | May to August |
International Students
| Semester 1 | Amount |
|---|---|
| *Alumni Fee | $14.90 |
| *Student Administrative Council Clubs | $2.80 |
| *Student Administrative Council Governance | $8.00 |
| *Student Administrative Council Provincial Advocacy | $5.00 |
| *Student Food Bank | $1.25 |
| Academic Supports | $33.44 |
| Athletics and Recreation | $14.75 |
| Career Services | $13.70 |
| Health and Counselling | $49.89 |
| Information Technology Fee | $101.81 |
| Integrated Transportation Fee | $255.50 |
| International Health Plan | $704.58 |
| Program Supply Fee | $953.00 |
| Student Achievement & Records | $11.78 |
| Student Building Fee | $48.00 |
| Student Building Fund | $42.00 |
| Student One Card Fee | $10.00 |
| Tuition | $6,910.50 |
| Total | $9,122.14 |
| Semester 2 | Amount |
|---|---|
| *Alumni Fee | $14.90 |
| *Student Administrative Council Clubs | $2.80 |
| *Student Administrative Council Governance | $8.00 |
| *Student Administrative Council Provincial Advocacy | $5.00 |
| *Student Food Bank | $1.25 |
| Academic Supports | $33.44 |
| Athletics and Recreation | $14.75 |
| Career Services | $13.70 |
| Health and Counselling | $49.89 |
| Information Technology Fee | $101.81 |
| Student Achievement & Records | $11.78 |
| Student Building Fee | $48.00 |
| Student Building Fund | $42.00 |
| Student One Card Fee | $10.00 |
| Tuition | $6,910.50 |
| Total | $8,169.14 |
The fees above are for the current academic year for international students. Please note that the fees reflect the Health Plan and Integrated Transportation (Sutherland Programs only) charges for the fall entry point. These charges are applied up front and provide service coverage for a full year September to August. The charges for the winter and spring terms are as follows:
| Health Plan | Intergrated Transportation | Coverage | |
|---|---|---|---|
| Winter | $645.82 | $255.50 | January to August |
| Spring | $263.60 | $142.35 | May to August |
Last Revised: